Makes 2 pizzas
Ingredients:
Base
1 cauliflower (florets)
80g ground almonds
1 tbsp dried oregano
3 eggs beaten
Salt and pepper
1 tbsp olive oil 

Tomato base 
1 can chopped tomatoes
1 tbsp tomato purée
1 garlic clove, crushed
pinch of cinnamon
Salt and pepper

Topping
Chorizo cut thinly
1/2 yellow pepper thinly sliced
125g ball mozzarella (drained)
25g parmesan grated

Handful of basil leaves to garnish (optional)


Method:
Preheat the oven to 200 degrees.
Chop the cauliflower and blend to a rice-like texture in a food processor. Add the ground almonds, oregano and egg (the texture should be more loose and sticky than traditional pizza dough).
Warm the olive oil in a cast iron pan over a medium heat for a few minutes. Then mound half of the cauliflower mix into the centre of the pan then carefully use a spoon to spread it out (save the other half for another pizza). Make it a little thicker at the edges to create a ‘crust’. After 3-4 minutes, over a medium heat remove the pan from the heat and bake in the oven for a further 25 minutes, or until golden.

To make the topping, blend together the canned tomatoes with the purée, garlic and cinnamon. Season well. Set aside. 

Meanwhile prepare for the pizza topping. Thinly slice the chorizo and fry for a few minutes each side. Slice the pepper very finely and set aside.

Remove the pizza from the oven and spread the tomato sauce over base, scatter the chorizo, peppers,tear up the mozarella ball and dot around the pizza. Finally sprinkle parmesan cheese all over. Place back into the oven for a further 5- 10 minutes until golden brown. 

Before serving, shave over a little more cheese if desired and scatter with the remaining basil leaves.







Total time (prep and cooking): 1 hour